To say you can't cook chicken thighs in 35 mins?

[Cumberlover76]

I read many recipes, particularly tray bake stuff, that says bung all the veg in with the chicken thighs for 35/45 mins. If you do that the thighs are no way cooked enough. They need a good hour/hour and a half or so to be lovely and cooked and crispy, but if you put the veg in at the same time the onions and other veg are burnt. Totally nothing to worry about, but I wish the recipes would be a bit more realistic. Slow roast the thighs for a good 45mins to hour then add the veg for a further 30-45 mins and all is perfect.

Yes, the OP seems to want to cook chicken thighs for an hour and a half.

You can cook a pretty large chicken so that the thigh meat is falling off the bones on that time.

I do 45mibutes and the skin is crisp and neat is deliciously moist.

Are you mad? No way do chicken thighs take longer than 35 mins, they don't even take that.
Most people seriously overcook meats.

You need to stop cooking on gas mark 1/2.

Mine take 40 minutes.

Have you used an oven thermometer to check your oven temperature?

Always works for me! Any longer leaves them overcooked, in my experience.

Maybe try having the oven a slightly higher temp than recipe suggests?

I usually do chicken legs or thighs for 40 minutes at 180 (fan). But we had thighs at my parents' the other day and they were delicious. So much nicer than mine. Turns out my mother puts them in a hot oven until the skin is golden and crispy and then turns the oven right down, adds a bit of water to the roasting tin, covers it with foil, and lets it cook for another 90 mins or so. The chicken is crispy-skinned but juicy and falling off the bone, and the onion and garlic are caramelised. drools attractively